French Earl Grey Crème Brûlée
Chef Tobie Puttock shares his recipe for a tea-infused crème brûlée. Creamy, sweet and with that must-have crunchy caramel on top, it’s a pretty tasty way to have your tea and eat it too!
- 420 ml/14.2 fl. oz pouring cream
- 100 ml/3.38 fl. oz full-fat milk
- 3 heaped teaspoons T2 French Earl Grey
- 1 vanilla bean, split lengthways
- 50 g/1.76 oz caster sugar, plus extra for caramel
- 5 large egg yolks
- Preheat the oven to 160°C/320°F.
- Place the cream, milk, split vanilla bean and T2 French Earl Grey into a saucepan and gently heat over a medium heat until it almost boils. Remove from the heat and allow to sit with a lid on top. After 15 minutes remove the vanilla and strain the cream through a sieve into a clean bowl, discarding the tea. Use a small sharp knife to scrape the vanilla seed into the cream mixture.
- In a separate bowl whisk the sugar and the egg yolks until light and fluffy.
- Gradually add the cream while whisking.
- Pour the mixture into 4 ramekins.
- Take a roasting dish large enough to hold the ramekins and place a folded tea towel on the bottom. Place the ramekins on top and then fill the pan with boiling water so it comes to just over half way up the side of the ramekins.
- Bake in the pre-heated oven for 30-35 minutes or until the custard wobbles a bit like jelly but is set.
- Carefully remove the ramekins from the oven and the water-bath and refrigerate for at least 3 hours.
- To finish scatter 1 tablespoon of sugar over the top of each custard and use a kitchen blowtorch to caramelise the sugar until golden and crispy. Alternatively this can be done under a grill, just keep an eye on them as the caremlisation happens quite quickly.
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